Gwinganna Barramundi escabeche

Gwinganna Barramundi escabeche

4.2 5 avaliação

Preparação 15min

Total 45min

6 portions

Ingredientes

brown onion cut into quarters
½
garlic cloves
3
leek trimmed, white part only, cut into pieces (3 cm)
1
celery stalk cut into pieces (3 cm)
1
piece fresh ginger peeled
3 cm
piece fresh turmeric peeled
3 cm
extra virgin olive oil plus 2 tsp extra to drizzle
180 g
tomato paste
2 tsp
dried oregano
1 tsp
fennel seeds
½ tsp
cinnamon quill
1
star anise
3
ground turmeric
½ tsp
ground sweet paprika
¼ tsp
ground cinnamon
½ tsp
ground coriander
½ tsp
saffron threads
1 pinch
orange juice
250 g
rice wine vinegar
125 g
white wine vinegar
60 g
mirin
1 tsp
water
625 g
coconut sugar
30 g
barramundi fillets skinless (approx.140 g each)
6
sea salt to season
ground black pepper to season
cherry tomatoes
6
carrot peeled into ribbons
1
red capsicum finely sliced
1
fennel bulb finely sliced, fronds reserved for garnishing
1
zucchini peeled into ribbons
1

Dificuldade

fácil

Nutrição por 1 portion

Sódio 134.3 mg

Proteína 30.8 g

Energia 2161 kJ / 516.5 kcal

Gordura 33.6 g

Fibra 3.2 g

Gordura saturada 5.3 g

Hidratos de carbono 20.6 g

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Também apresentado em

A taste of Gwinganna 11 Receitas
Austrália e Nova Zelândia

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